I also posted this under the bottling section, but figured I would post it here since this is the recipe I used.
I brewed this recipe and placed into a primary fermenter on January 24, 2011. The beer was transferred to a secondary fermenter on February 27, 2011 and has been sitting there since. OG - 1.032, FG - 1.005.
The yeast used for fermentation was the White Labs WLP630 Berliner Weisse Blend that is "A blend of a traditional German Weizen yeast and Lactobacillus."
I am now ready to bottle the beer, but I am unsure if the prolonged secondary will allow my beer to carbonate with priming sugar added. Do I need to repitch yeast? My understanding is that lacto will not produce CO2 to carbonate the beer, and I am unsure if there is adequate yeast left to perform the job.
Any help/insight/previous experience would be helpful!